On Creole Shrimp & Corn

I feel like my weekends are spent not cooking, which is awesome in its own way, so again, while this might look intimidating, you can definitely throw this together on the fly. I think in total this recipe only took me about 30 minutes total to cook up, and the most labor-intensive piece was just shredding the corn off the cob (which is how I like my corn in general since that was how my grandparents always made it for me). BUT, here’s the thing…you can also just used canned creamed corn if you’re REALLY not feeling the kitchen (be sure to add a little extra salt & pepper), and frozen corn to mix in with the shrimp, and I’ve included those notes below.

Don’t get me wrong, I absolutely love using fresh ingredients, but considering this blog is maybe my third job…or maybe fourth if we add in wife/dog mom to the mix, which in itself is also a full-time job…I get the need to cut corners. Especially during the months when I’ve got cookie order, after cookie order, and my evenings are shot to heck in a handbasket because I’m on a deadline. (This is when I start questioning myself on why did I ever think running a blog would be easy…) Also, let me say this hear and now…I. Love. Canned. Green Beans. THERE, I SAID IT! And if you want an AWESOME quicked stewed bean, throw in some salt, pepper, and bacon, done. To me, it tastes just as good as the kind I’ve made that takes, oh, multiple hours on the stove? Welp, while I’m working from home, sure I have time for that, but given I’ll be heading back to the office on a regular basis this summer, I’m going to pass…and don’t get me started on how many cans of beans, and varied kinds of tomatoes I have. It’s too many, and still not enough. Essentially, my entire rant has just been to say, canned food (and frozen food) are your friends when you’re like me, living a normal life that’s chock full of activities and hobbies and all sorts of other awesome nonsense, and cutting corn off the cob just seems like too much of a task (which I think some days it is).

Hoping all of you reading this are staying safe and well!

— Cooking Maggie

Creole Shrimp & Corn

Ingredients

  • 5 ears fresh shucked corn
  • 1 cup 2% milk (or whatever milk you have in your fridge)
  • 1 tablespoon cornstarch
  • 3 tablespoons butter, divided
  • ¾ teaspoon kosher salt, divided
  • 1 pound raw large shrimp, peeled and deveined
  • 1 teaspoon Tony Chachere’s Creole Seasoning
  • ¾ teaspoon smoked paprika
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 cup halved grape tomatoes
  • 1 tablespoon fresh thyme leaves
  • 5 garlic cloves, minced
  • ½ cup sliced green onions
  • ¼ cup dry white wine

NOTE: If you’re having a day and cutting corn, pureeing it, and cooking it seems like a chore, NO PROBLEM – just sub in 2-3 cans of creamed corn, and add salt/pepper to taste. You can start your ingredient list from the butter/salt down. Oh, and be sure to get frozen corn to top the shrimp – 1/2 cup or 3/4 cup will do.

Instructions

  1. Cut kernels from corn, and set aside 3/4 cup of kernels.
  2. Pulse remaining kernels in a food processor until almost creamy. In a medium saucepan, add processed kernels, milk, and cornstarch. Bring to a simmer over medium heat, stirring often for about 5 minutes. Reduce heat to low and simmer, stirring occasionally, until thickened, about 5 minutes. Stir in 1 1/2 tablespoons butter and 1/4 teaspoon salt. Remove from heat, cover, and keep warm.
  3. Combine shrimp, cajun seasoning, paprika, and pepper. Heat a large skillet over medium-high. Add oil and remaining 1 1/2 teaspoons butter to skillet; cook until butter melts. Add shrimp; cook, without stirring, 1 minute. Add tomatoes, thyme, garlic, and remaining 1/2 teaspoon salt, and continue to cook for 3 minutes.
  4. Add onions and reserved 3/4 cup corn and cook until shrimp are done, 1 to 2 minutes. Add wine; cook, stirring and scraping pan to loosen browned bits, 30 seconds.
  5. Serve shrimp over corn with a delicious glass of wine!

NOTE: If using canned creamed corn, skip steps 1 and 2. Simply warm up your canned creamed corn in a pot, season with salt/pepper to taste, set aside and keep warm. Add in your frozen corn at the same time as the recipe says to add fresh corn. BOOM!

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